Recipe courtesy of Luke Nguyen
45 min
15 min
6 to 8


  • 6 Chinese celery stalks
  • 2 long red chiles, sliced, plus more for garnish
  • 6 spring onions, sliced, white and green parts separated
  • 1 clove garlic, sliced
  • 2 quarts (64 ounces) fish stock or water
  • 1 whole cod (about 2 pounds), cleaned and chopped into 1-inch cutlets
  • 1 teaspoon sugar
  • 1/2 cup fish sauce, plus more to serve
  • 3 tomatoes, sliced into wedges
  • 1 cup bean sprouts
  • Juice of 2 limes
  • Jasmine rice, to serve


Pick the leaves off the celery stalk and reserve for later use. Cut the celery stalk into 2-inch lengths. In a mortar, combine the celery, chile, spring onion (white part only), and garlic then slightly pound into a coarse paste. Pour the fish stock into a large pot and bring to the boil.

Add the cod cutlets, sugar, and fish sauce, and then bring back to the boil skimming out any impurities. Add the celery stalk-chile mixture.

Reduce the heat to a low simmer and cook for 10 minutes. Now add the tomatoes, celery leaves, and spring onions (green parts) and cook for another 5 minutes. Take the pot off the heat and transfer to a large bowl, then add the bean sprouts, and lime juice and stir.

Serve the soup with the jasmine rice and side dipping sauce of sliced chile and fish sauce.


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